CHICKEN CURRY SALAD + VARIATIONS
Chicken salad is a favourite, easy leftover lunch. Our daughter taught herself to make chicken salad at the age of 3. She stands on a chair in the kitchen and meticulously shreds the chicken, adding a bit too much mayo and mustard, and often times random carrots, other veggies and pickles. A kid version of chicken salad, and delicious nonetheless.
But shhhhh, don’t tell her: my favourite version is a curry chicken salad. There is a café in Ames, Iowa, the town we used to live in, that served the best curry chicken salad. They used currants. It was perfection. Here’s my rendition – check it out for yourself!
- 1+ lb left over chicken, shredded
- extra virgin olive oil
- ~ ½ cup mayo (homemade is the best!)
- 2 tablespoons dried currants
- ¼ cup almonds, toasted, plus more for garnish
- 2 tablespoons curry powder
- 1 green onion, sliced, plus more for garnish
- salt and pepper to taste
Mix all ingredients together and enjoy on a thick piece of sour dough bread, or in pita, lettuce or wheat wrap.
If you don’t like curry, you might like this instead:
- Add celery or apples for crunch
- Use seedless grapes, halved or apples for sweetness
- Add fresh herbs like dill, parsley
- Add lemon juice and/or Dijon mustard for a punch
- Full recipe here
Photo credit: saygraceblog.com